A hospitality team member can work in a range of establishments such as bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.
The role is very varied. Although hospitality team members tend to specialise in a particular area, they have to be adaptable and ready to provide support across the business, for example during busy periods.
Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food preparation, housekeeping, concierge and guest services, reception, reservations and conferences and banqueting.
The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business, and working as part of a team to ensure that every customer - whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference - feels welcomed and looked after.
Entry requirements are to be decided by the employer at the start of the apprenticeship.
You will need to demonstrate knowledge and skills within four main areas:
Hospitality Team Members will then choose one option for their specialist function:
You will be supported and assessed to prepare for an end point assessment at the end of your course. This will consist of the following:
The first three activities can be completed in any order.
All assessment activities must be completed within two months.
Your employer will need to provide you with any Personal Protective Equipment (PPE) required legally and to help you to undertake your role safely.
Progression from this apprenticeship is expected to be to a hospitality supervisory or team leading role.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."